Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)

Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)

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The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the non-breaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the non-breaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower.

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Bibliographic Details
Main Authors: Bakar, J., Moradi, Y., Man, Y. Che., Kharidah, S.
Format: article biblioteca
Language:English
Published: 2010
Subjects:Biology, Fisheries, SEM, Fish fat content, Black pomfret, Breaded fish, Iran, Malaysia, Parastromateus niger, method,
Online Access:http://hdl.handle.net/1834/37159
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spelling dig-aquadocs-1834-371592021-07-04T03:59:55Z Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM) Bakar, J. Moradi, Y. Man, Y. Che. Kharidah, S. Biology Fisheries SEM Fish fat content Black pomfret Breaded fish Iran Malaysia Parastromateus niger method The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the non-breaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the non-breaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower. 2021-06-24T18:03:59Z 2021-06-24T18:03:59Z 2010 article TRUE 1562-2916 http://hdl.handle.net/1834/37159 en http://www.ifro.ir application/pdf application/pdf 327-336 http://aquaticcommons.org/id/eprint/22378 18721 2018-04-01 19:28:13 22378 Iranian Fisheries Science Research Institute
institution UNESCO
collection DSpace
country Francia
countrycode FR
component Bibliográfico
access En linea
databasecode dig-aquadocs
tag biblioteca
region Europa del Oeste
libraryname Repositorio AQUADOCS
language English
topic Biology
Fisheries
SEM
Fish fat content
Black pomfret
Breaded fish
Iran
Malaysia
Parastromateus niger
method
Biology
Fisheries
SEM
Fish fat content
Black pomfret
Breaded fish
Iran
Malaysia
Parastromateus niger
method
spellingShingle Biology
Fisheries
SEM
Fish fat content
Black pomfret
Breaded fish
Iran
Malaysia
Parastromateus niger
method
Biology
Fisheries
SEM
Fish fat content
Black pomfret
Breaded fish
Iran
Malaysia
Parastromateus niger
method
Bakar, J.
Moradi, Y.
Man, Y. Che.
Kharidah, S.
Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
description The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhelet method and scanning electron microscopy (SEM) was studied. Results from Soxhelet method showed that fat content in the non-breaded fried fillets was significantly (P<0.05) higher than breaded fillets. This was confirmed by the SEM. Observations from the SEM micrographs showed that some gas cell can be seen in the non-breaded fried fillets. Presence of these cells in the non-breaded fillets resulted in the higher fat uptake than that of fish muscle fillets. Observation by the SEM also showed that the surfaces of the non-breaded fried fillets highly deformed. However, this deformation in the breaded fried fillets was significantly lower.
format article
topic_facet Biology
Fisheries
SEM
Fish fat content
Black pomfret
Breaded fish
Iran
Malaysia
Parastromateus niger
method
author Bakar, J.
Moradi, Y.
Man, Y. Che.
Kharidah, S.
author_facet Bakar, J.
Moradi, Y.
Man, Y. Che.
Kharidah, S.
author_sort Bakar, J.
title Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
title_short Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
title_full Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
title_fullStr Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
title_full_unstemmed Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM)
title_sort fat uptake evaluation in fried fish fillet by using scanning electron microscopy (sem)
publishDate 2010
url http://hdl.handle.net/1834/37159
work_keys_str_mv AT bakarj fatuptakeevaluationinfriedfishfilletbyusingscanningelectronmicroscopysem
AT moradiy fatuptakeevaluationinfriedfishfilletbyusingscanningelectronmicroscopysem
AT manyche fatuptakeevaluationinfriedfishfilletbyusingscanningelectronmicroscopysem
AT kharidahs fatuptakeevaluationinfriedfishfilletbyusingscanningelectronmicroscopysem
_version_ 1756079587307028480

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